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The Moistest Chocolate Mug Cake

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This is the moistest chocolate mug cake you will ever have. It’s not spongey or dry like other mug cakes! I personally tested this recipe FOUR times to finally achieve this amazing texture!

Updated 9/26: recipe video added below! :)

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

Ok, so you’re probably so over mug cakes and you’re probably rolling your eyes at me right now but STOP! I promise you this isn’t like any other mug cake out there. I’ve tried a bunch of mug cakes and I hated them. I thought they were a really neat concept for a quick dessert fix but nothing would ever beat baking an entire cake or cupcake. I hated that all the mug cakes came out SPONGY and they had the grossest texture.

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

Last week, I was CRAVING chocolate like none other. It was a pretty dire situation. We didn’t have any desserts in the house because I hadn’t been baking and I didn’t want to run out to get anything so I thought I’d give a mug cake a shot. It ended up turning into a recipe development hour because the first batch came out horrible. Like, I threw it in the trash can and it was just one lumpy sponge thing. The second one was slightly better but still really bad. The third, I switched out some ingredients and added a little bit more of some and it came out how I wanted but I knew it could’ve been better so on the fourth try, I finally got it to work and the exact texture I wanted.

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

You guys, this is the moistest chocolate mug cake I’ve ever tasted before. I’m not joking! You have to try this and see for yourself. It’s a great alternative to baking an entire pan of brownies & it’s a super awesome quick fix for that chocolate craving! Jason loved it and said it tasted like brownies! Yay :)

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

I mean seriously. How could you not want to drop everything and go make this immediately?!

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com
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The Moistest Chocolate Mug Cake
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 

This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

Servings: 1
Ingredients
  • 1/4 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tbsp. milk
  • 2 tablespoon vegetable oil
  • 1 tablespoon hazelnut chocolate spread
Instructions
  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  7. Carefully remove from microwave and enjoy!
Recipe Notes

Video for the recipe can be seen by clicking here!

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!

**This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!

No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT!

Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.

If you're looking for a VANILLA version, here is the link to The Moistest Vanilla Mug Cake recipe!

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Posted on February 24, 2014

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  1. Charlotte
    02/13/2017 at 2:29 pm

    This is fabulous! Just what I needed :) thanks a mil

  2. Bayli Ray
    02/13/2017 at 7:45 pm

    I JUST made this (for breakfast, actually) and I substitued equal portions milk for canned cocont milk and a handful of tiny chocolate chips for he Hazelnut Spread and it turned out JUST as moist and delicious! This recipe is so yummy. I put some whipped cream on top!

  3. Majella
    02/14/2017 at 12:26 pm

    Thank you so much for this. It was absolutely perfect and not sickeningly sweet like other recipes I’ve seen. :)

  4. Judi Abbott
    02/14/2017 at 1:11 pm

    will it work with alternative milk? Almond, coconut, pecan?????

    • Julie
      02/14/2017 at 8:18 pm

      I haven’t tried it myself but tons of others in the comment section have tried it and it has worked.

      • Kate Delaware
        04/02/2017 at 10:45 pm

        Almond milk worked well.

  5. Renee
    02/17/2017 at 10:22 am

    I used a cashew milk in place of regular milk and it worked great! And just a smidge less oil….

    Love this recipe…sharing it with everyone at work!

  6. Deedee
    02/21/2017 at 7:11 pm

    This was by far the best mug cake recipe I have found. It was perfect!

  7. JW
    02/22/2017 at 9:17 pm

    Let it cool. Trust me the wait is worth it. The Nutella becomes lava at the bottom.
    Took me about 8 mins prep but I use cupboards.

  8. Vicky Walker
    02/22/2017 at 10:00 pm

    Thank you so much for this. All other mug cakes with egg were revolting – so glad to have come across your recipe. So easy, so delicious, like having molten lava cake on hand any time the craving hits!

    I sub almond milk with no problems at all, still turns out delicious. I’m going to try and sub the flour for almond/coconut blend and the sugar for something else to see if I can doctor a healthy one. :)

    Thank you again!

  9. Ashley Vu
    02/24/2017 at 7:46 pm

    Yum!!! SO GOOD! I tried it and it’s the right consistency and the perfect amount of sweetness. I altered the recipe a bit and added some cinnamon. So good.

  10. Michelle Seamer
    02/25/2017 at 1:25 am

    Delicious! 5 stars. I did use SR flour as I ran out of plain, but it was so good. Will def make again.

  11. Audrey
    02/26/2017 at 3:51 am

    MINE DIDNT RISE BUT IT STILL TASTES VERY GOOD I MIGHT NEED TO USE A DIFFERENT KIND OF FLOUR

  12. Esmee
    02/27/2017 at 12:55 pm

    Wow! This was my first mug cake but I never expected a mug cake could taste this good! It’s so fluffy and moist! Delicious!

  13. Raquel
    02/27/2017 at 8:07 pm

    The first time I made this (yesterday) I forgot I hadn’t gone out to buy milk. So I had to substitute in water with a bit of butter. The end result was a delicious mug cake that was more of a dark chocolate flavor. Today I used milk, as per the instructions. I poured half of the batter in and then placed a frozen disk of peanut butter. On top of that, I put the rest of the batter. Now I have a two layer mug cake that is very moist and delicious. Thank you for the recipe next time I plan to add some citrus.

  14. Maria
    03/02/2017 at 2:24 pm

    I just tried this and replaced the sugar with pureed pair and a tsp of agave syrup and the veg oil with half the amount of coconut oil. I did use self raising flour but it wasn’t spongy at all. It was really delicious and not over – sweet. I know lots of tweaks/substitution s but it worked really well.

  15. butterfly
    03/03/2017 at 4:14 pm

    love this cake I didn’t have hazelnut spread so I use peanut butter I put about 1 tablespoon so good and some icing sugar love it ty

  16. Elizabeth
    03/04/2017 at 8:44 pm

    Just made this!!! I substituted the all- purpose flour with all- purpose gluten free flour from Pillsbury. Hubby has celiac disease.
    I tasted it and he said it came out AMAZING!!!
    Thanks for this recipe!!!!

  17. Debbie
    03/07/2017 at 3:48 pm

    This is a delicious mug cake and made even easier now I have some American measuring cups. The key is getting the salt right; enough it doesn’t go sticky and not too much that it tastes salty.

  18. Brittany
    03/07/2017 at 9:24 pm

    This is delicious!!! I make it without the hazelnut spread and it tastes just like a regular cake would. So good!!

  19. ZenNana
    03/08/2017 at 7:10 pm

    It’s unbelievable how yummy this is and so easy to make! You’re right, the consistency is perfect. I didn’t use the hazelnut spread because I didn’t have any, but I can’t imagine it tasting any better than it did. Thanks for sharing the recipe!

  20. Dianne
    03/10/2017 at 11:53 pm

    Outrageously good! I substituted the granulated sugar for coconut sugar and the vegetable oil for coconut oil. Did not have hazelnut spread so used 1 Tbsp mini chocolate chips. The results were so yummy. Next time will try almond or coconut flour instead of regular flour.

  21. Emma
    03/11/2017 at 2:32 pm

    This is the best mug cake I’ve tried! Have had a few different ones but always too spongy or dry.. this is perfect! Thank you!

  22. Emma
    03/12/2017 at 1:38 pm

    This cake was tasty and had a nice texture. I didn’t have any nutella and found it a bit too rich and dark without, but would have been great with ice cream (or nutella). Also the raw batter tastes good…

  23. Olivia
    03/12/2017 at 8:57 pm

    I used water instead of milk and brown sugar instead of granulated. It came out just at good and it was delicious! Thanks for the recipe :)

  24. Julie
    03/12/2017 at 11:04 pm

    Thank you so much for sharing this recipe! I have made it several times and it truly does cure the chocolate craving! So quick and easy to make! So melted in the middle and soft spongy cake all around!!!! Ahhh… thanks so much lovely! This will stay in my fave recipes for ever now! ☺😘🤗
    Julie

  25. Jeanne
    03/13/2017 at 8:02 pm

    Just made this – delicious! It’s definitely a keeper!

  26. Maria
    03/14/2017 at 5:26 am

    Hai!! I love mug cakes and chocolate. I don’t like adding eggs to anything, so this was amazing!!! I’ve tried million other mug cakes they were not moist enough :( So…
    Thank-You-Soo-Much!!!!!

  27. Dian Idaly
    03/14/2017 at 8:28 am

    This has got to be the BEST mugcake recipe ever! I substituted some of the ingredients as I did not have them (milk or cocoa powder) but it still tasted AMAZING! I substituted equal portions of milk for water, and equal portions of cocoa powder with a chocolate drink powder(Milo), and it was just delightful!

    I was in desperate need for chocolate cake, took me 5minutes maximum to gather ingredients and have it in my mouth!

    This will definitely be my go to recipe for any late night cravings for chocolate cake! Thank you for taking time to develop the recipe despite your dire need to satisfy your chocolate cravings. This will definitely save any dire situations for chocolate cake!

    Everyone needs to try this recipe! Thank you again!

  28. Audrey
    03/14/2017 at 8:21 pm

    I had a sugar craving and no desert at home. This cake made my night! Very good and moist!

  29. Natalie
    03/15/2017 at 5:26 pm

    I make this recipe ALLLL the time now when I need a sweet fix. It’s so great topped with a scoop of vanilla ice cream!

  30. amanda
    03/16/2017 at 3:11 pm

    I just made this. My microwave is 1100watts and I cooked for 50 seconds. Instead of hazelnut spread I melted 3 65% dark chocolate cooking pieces because i love dark chocolate. Oh my goodness!!! This is really good. It’s not super sweet (which i love), some whipped cream on top would be heaven! Thank you so much for this recipe. So fluffy and moist!

  31. Frans Ploris
    03/17/2017 at 1:53 am

    worst chocolate cake i have ever made. very rubbery and tastes plain. i followed the recipe exactly and used all ingredients and the right amount. will never make again

    • Kate Delaware
      04/02/2017 at 10:51 pm

      Understand your experience and I am clearly a huge advocate for this treat. Think your cake may have been over-cooked. Try undercooking and try again and add vanilla or any other flavor you like- peanut butter, coconut… I added chocolate chips once it was done and they melted nicely. It’s not a brownie or cake so your expectations alter just a little. Baking is science so experiment and have fun!

  32. Munia
    03/17/2017 at 4:42 pm

    This is honestly so good, I’ve probably made this for 40-50 times already. Glad I came across this recipe. I’ve made this for some of my friends and family members too,and they all loved it. ❤ I do have a question though. This recipe makes way too much for one person,specially when you’re on a diet. I’ve tried making the batter and dividing it in two separate mugs and then baking them,and it works! My question was,can I store half of the batter in the fridge for later? Will it work?

    • Julie
      03/19/2017 at 8:36 am

      Hmm, I haven’t tried storing the batter and using it later! It doesn’t seem like it would but hey – worth a shot, right? You should definitely give it a try!

  33. Melody
    03/19/2017 at 12:13 am

    This is really good. I put some chocolate chips in mine (I pushed them into the batter after pouring it into the mug). Extra delish.

  34. tara
    03/19/2017 at 6:35 am

    wow! this is the best mug cake i’ve ever tasted! thankyou :)

  35. Tracy Norris
    03/19/2017 at 7:33 pm

    I made this several times before but tonight i made it like a mounds candy… Added coconut extract and shredded coconut and extra chocolate chips… Yummy

  36. Carrie
    03/21/2017 at 7:20 am

    So yum! I used almond milk, spelt flour and coconut sugar and it was moist and delish :)

  37. Matthew
    03/21/2017 at 7:37 am

    Amazingly Great & Delicious!

  38. The Bearspice Kitchen
    03/23/2017 at 1:10 am

    Well! I tried this today (due to wanting something in a hurry during a Hypo-glycemic moment) and I am REALLY impressed.
    two substitutions I made:
    – I used one tablespoon of sugar, and a couple of tablespoons of Splenda as a sweetening blend,
    – I didn’t have Nuttella, so I used Speculoos Dutch Cookie Spread (or Aldi’s version of it) instead. The cinnamon spicy flavour went beautifully with the chocolate.
    I’m going to be recommending this recipe to everyone !!! Thank you for sharing.

  39. Michele
    03/24/2017 at 10:49 am

    Hi am Michele. I am a new person on your website.

  40. Courtney
    03/26/2017 at 5:12 am

    This was so delicious. My one year old wolfed it down. I used one tablespoon of sugar and it was so lovely and tasty. Thank you.

  41. abi
    03/27/2017 at 2:06 am

    In did it and it actually work

  42. Brittany
    03/28/2017 at 5:26 pm

    I just made this and i used Nestle Baking Cocoa, and I suggest NOT to use it. All i tasted was cocoa powder. I’m totally sticking with Hershey Cocoa.

  43. pocahontas
    03/30/2017 at 2:49 pm

    So I added little rum to the batter, and it was so great i couldn’t believe it. Fantastic! Good recipe

  44. Sarah
    03/30/2017 at 9:41 pm

    You’ve restored my faith in mug cakes…. this was AMAZING!!! I’ve tried so many different recipes & they’ve all been so disappointing, but this has such a perfect texture. It’s like a mix between brownie & cake & it is so fudgy!! I put peanut butter in the middle of mine & oh my goodness!!! I will definitely be making this again! Thank you!!!

    • Sarah
      03/30/2017 at 9:42 pm

      Oh & I was also out of regular sugar so I used brown. Just perfect.

  45. JOANNE
    04/01/2017 at 3:31 pm

    DELICIOUS

  46. Kate Delaware
    04/02/2017 at 10:43 pm

    Amazing. You nailed it. I have shared with everyone I know. Well done and thank you!!

  47. Lucille
    04/03/2017 at 2:42 am

    SO YUMMY!
    It looked nothing like the photo but it was delicious.
    Instead of hazelnut and chocolate spread I used some honey, SCRUMPTIOUS!!

  48. Anonymous
    04/05/2017 at 10:34 am

    NOT to my suprise, it as bitter just like every other chocolate mug cake…

    • Jessie F
      04/07/2017 at 4:50 pm

      Maybe you should try adding a few more tablespoons of sugar, I also mixed maybe 2 tablespoons of nutella into the batter. Mine was not bitter at all!

  49. Jessie F
    04/06/2017 at 8:20 pm

    THIS IS THE BEST (and my first ever,) MUG CAKE! I’m eating it right now. It reminds me of hot cocoa! TYSM TABLE FOR TWO!!!

    • Jessie F
      04/06/2017 at 8:21 pm

      I added powdered sugar and ice cream on top! :D

  50. Dawn
    04/10/2017 at 1:59 am

    I made this tonight and it is 100% as the recipe describes. Super quick, easy and so moist.

    I put a sprinkle of sea salt on top after it came out of the microwave (yummy) and I sprayed my mug with coconut oil to prevent the cake sticking. This might not be necessary because there is a fair bit of oil in the recipe but it worked great.

    I also substituted coconut milk because that’s what I had and it turned out well.

    Thanks. This recipe is a keeper.

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